Ms.SUSHMITHA (BHMCT 5th SEM) outshines in the culinary delights. She believes staunchly  that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated her as the ‘Chef of the Day’.


For the Salad:

  • 600 gms Mixed vegetables
  • 150 gms Potatoes, boiled and cubed
  • 3 nos Eggs, hard boiled and sliced
  • 2 nos Cucumber, sliced
  • 100 gms Tofu, fried and sliced
  • 50 gms Tempeh, fried and sliced
  • 15 gms Shrimp crackers 

For the Peanut Sauce:

  • 100 gms Peanuts, roasted & finely ground
  • 10 gms Garlic, minced
  • 5 gms Red chili peppers, chopped
  • 60 gms Tamarind paste
  • 50 gms Palm sugar or brown sugar
  • 75 ml Coconut milk
  • 50 ml Water
  • 4 gms Salt to taste
  • 10 ml Oil

Method :

  1. Prepare the vegetables by blanching or boiling them until they are tender but still crisp. Drain and set them aside.
  2. Make the peanut sauce: a. In a blender, combine the ground peanuts, minced garlic, chopped chili peppers, tamarind paste, palm sugar, coconut milk, and water.
  3. Blend until you have a smooth and creamy sauce.
  4. Taste and adjust the flavours by adding more sugar, tamarind, or chili if needed. Add salt to taste.
  5. Arrange the cooked vegetables, tofu, tempeh, sliced eggs, and cucumber on a serving platter.
  6. Pour the peanut sauce over the vegetables and garnish with shrimp crackers, if desired.
  7. Serve the Gado Gado immediately. Mix the sauce and vegetables together before eating for the best flavour.